Macaroni Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 82. The excerpt below is the record exactly as published.
Macaroni Soup. 1 quart stock. I 1 teaspoonful salt. 3 or 4 sticks macaroni. | % saltspoonf ul pepper. Cook the macaroni in boiling salted water, about half an hour, or until tender ; drain, pour cold water through it, to keep it from sticking together. Lay the sticks close together on a board, and divide them into eighth-inch pieces, making tiny rings, or cut them into half-inch pieces. There should be about a pint of macaroni for a quart of stock. Bring the stock to a boil ; add the maca- roni, the salt, and the pepper ; then pour all into the tureen. Vermicelli Soup. 1 quart stock. | 1 teaspoonful salt. 3^ cup vermicelli. ) saltspoonf ul pepper. The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted water. Drain, put it in the tureen, and pour over it the boiling stock. Spaghetti and Italian Paste may be used in the same way. Rice, Tapioca, Sago, or Barley Soup. 1 teaspoonful salt. % saltspoonf ul pepper. 1 quart stock. 2 tablespoonfuls either rice, bar- ley, tapioca, or sago. Wash the grains, and cook until tender in boiling salted water ; then add them to the boiling stock. Serve with croutons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock ; and rice, tapioca, and barley with mutton or chicken stock. Tomato Soup with Stock. 1 quart stock. 1 teaspoonful sugar. 1 saltspoonf ul pepper
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